Meatball Tortellini Soup
A hearty and comforting soup featuring tender meatballs, flavorful tortellini, and a rich broth, perfect for chilly evenings or busy weeknights.
Ingredients
For the soup
- 2 tablespoons Olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14 oz can crushed tomatoes
- 8 oz can tomato sauce
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 lb frozen meatballs, thawed Thaw overnight in the fridge for best results.
- 9 oz tortellini Fresh tortellini recommended.
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese Add more for garnish.
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 3 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes and tomato sauce, then add the beef broth and Italian seasoning; stir to combine.
- Bring the mixture to a gentle boil.
Cooking
- Add the thawed meatballs and lower the heat to simmer uncovered for about 15 minutes.
- Bring the soup back to a gentle boil and add the tortellini; cook according to package instructions, about 5 to 7 minutes.
- Stir in the chopped spinach and let wilt for about 2 minutes.
- Sprinkle in the grated Parmesan cheese, stirring until melted.
- Adjust seasoning with salt and pepper, then taste for flavor.
Serving
- Ladle the soup into warm bowls and garnish with extra Parmesan and fresh herbs.
- Serve immediately with garlic bread or a side salad.
Notes
For a lighter version, use vegetable broth and meatless meatballs. You can also add different vegetables like carrots, zucchini, or mushrooms.